Keto-Friendly Mushroom Gravy

Serves 8

Prep Time: 4 hr.

Cook Time: 40 min.


Homemade Turkey Stock:
  • 2turkey legs and 2 turkey wings
  • Neck & giblets from one whole turkey
  • 3large carrots, roughly chopped
  • 2ribs celery, roughly chopped
  • 1medium onion, roughly chopped
  • 1/2tsp high-quality sea salt
  • Filtered water
Mushroom Gravy:
  • Turkey pan drippings
  • 4Tbsp grassfed buttter
  • 4Tbsp superfine blanched almond flour
  • 6cups homemade turkey stock (or sub store-bought chicken stock)
  • 2Tbsp arrowroot powder
  • 1lb crimini mushrooms, sliced


Making the Turkey Stock:
  1. Roast turkey legs and wings at 400 F for 20 minutes, or brown with a little oil in an Instant Pot.
  2. Place browned turkey parts, along with neck & giblets, in a stockpot on the stove, (or use the Instant Pot), with vegetables, salt and filtered water to cover (about 6-8 cups).
  3. Bring to a boil, and then cover and simmer for 2-3 hours, or pressure-cook 30 mins, or slow cook for 4-6 hours.
  4. Strain the stock, and shred the cooked meat for another meal. Set aside.
Making the Gravy:
  1. When the turkey comes out of the oven, pour any drippings from the roasting pan into a medium saucepan. Add butter and almond flour; whisk until smooth.
  2. Gradually add 6 cups homemade stock and continue whisking.
  3. Add mushrooms, and simmer 30 minutes.
  4. In a small bowl, blend arrowroot with 1 Tbsp filtered water. Stir into gravy just before finishing.

To Serve

Warm a gravy boat with hot water, then pour out and add finished gravy with a small ladle. Enjoy with sliced turkey and all the fixings!

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